Vegen Eggplant Parmesan!

This completely plant-based eggplant parmesan will most definitely become a recipe favorite after the first bite! Simple to make, full of flavor, and with all the benefits from whole food plant-based ingredients!


What you will need for the parmesan

  • 3 Tbsp nutritional yeast
  • ½ tsp salt
  • ½ tsp garlic powder
  • ¾ cup raw cashews

Put all ingredients for your homemade parmesan into a food processor and blend until all are combined in a fine powder form! Voila! That step is done!


What you’ll need for the Eggplant Parm

  • 1 eggplant
  • ¼ cup flour
  • 1 cup bread crumbs
  • 2 Tbsp of your homemade parmesan
  • 1 tsp dried oregano
  • ¼ tsp salt
  • ½ cup unsweetened plain plant-based milk
  • 1 Tbsp cornstarch

What To Do

  1. Thinly slice your eggplant and place in a colander, with a sprinkle of salt covering each slice to draw out some of the moisture and bitterness. Let sit for about 15 minutes.
  2. Next, place the slices on a towel, cover with another towel and top with a heavy object to draw out even more moisture. Let sit for an additional 5-10 minutes.
  3. While waiting on your eggplant slices, preheat your oven to 400 and make your dipping stations. You will need two bowls: in one bowl mix your plant-based milk and cornstarch; in the other blend your flour + bread crumbs + salt + oregano + parmesan.
  4. Line cookie sheets with parchment paper or aluminum foil. If using foil lightly grease the sheet with olive oil.
  5. Dip the eggplant slices in the liquid bowl first, then the dry and place on the cookie sheet. Set your oven timer for 30 minutes.
  6. While the slices have been baking for around 10-15 minutes, in a large skillet bring olive oil to a medium heat. Take 3-4 slices out of the oven at a time and saute until they are brown. Place back in the oven and continue until you have done this to all slices. This step will make sure you have nice, crispy eggplant!
  7. While the eggplant in finishing, begin to heat your pasta and marinara.

Once your slices are done and pasta is ready, it is time to enjoy your homemade meal. Feel free to sprinkle your leftover parmesan over your prepared plate! Bon Apetite!

 

 

Addie Dulaney Majnaric, RDN graduate of West Virginia University, where she received her dual Bachelor of Science degree in Exercise Physiology and Human Nutrition and Foods and minor in Strength & Conditioning. Addie recently finished her supervised practice rotations, and passed her licensure exam to become a Registered Dietitian Nutritionist. She is very excited to begin helping people reach their happiest and healthiest selves through a vegan diet!  Addie has been vegan for 6 years, and promotes her recipes, love for animals, and nutrition journey on her blog: https://beansandblessingsblog.wordpress.com. In her free time, Addie enjoys running, creating vegan meals and baking, spending time with her husband Nathan and her best friend and sidekick, Kimba the rescue German Shepherd! Addie Dulaney Majnaric, RDN graduate of West Virginia University, where she received her dual Bachelor of Science degree in Exercise Physiology and Human Nutrition and Foods and minor in Strength & Conditioning. Addie recently finished her supervised practice rotations, and passed her licensure exam to become a Registered Dietitian Nutritionist. She is very excited to begin helping people reach their happiest and healthiest selves through a vegan diet!

Addie has been vegan for 6 years, and promotes her recipes, love for animals, and nutrition journey on her blog: https://beansandblessingsblog.wordpress.com. In her free time, Addie enjoys running, creating vegan meals and baking, spending time with her husband Nathan and her best friend and sidekick, Kimba the rescue German Shepherd! 


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